This Moroccan cucumber tomato onion salad is the ultimate warm-weather side dish—it’s refreshing, crunchy, and bursting with garden flavor. There’s something magical about the combination of fresh cucumbers, juicy tomatoes, and crisp onions tossed together with just the right tangy dressing. It’s one of those recipes you’ll find yourself making on repeat because it’s simple, versatile, and just downright delicious.
What's in this blog post
My Inspiration for Making This Salad
The inspiration for this recipe came from my trip to Morocco with Soul Sisters Travel. We took a cooking class, and this was one of the things we made. I was blown away by how easy it was to put together and even more so, how delicious! The secret ingredient is cumin—a common spice in Moroccan cooking that gives this salad its unique depth of flavor.
After that class, I ended up eating this salad at least a dozen more times during the trip, and it was just as good every single time. I knew right then it was going to be one of the first recipes I recreated once I got home.
Ingredients You’ll Need
These are the ingredients that I use in this Moroccan salad, but keep reading on for substitutions or other ingredients you can add! I love how versatile this salad is.
Red Onion – This gives the salad a little sharpness and crunch, but soaking it in lemon juice and vinegar softens the bite. If raw onion isn’t your thing, you can swap for shallots or even green onions for a milder flavor.
Lemon Juice – Adds brightness and acidity, which balances the richness of the olive oil and softens the onion. Fresh lemon is best, but you can use bottled lemon juice in a pinch.
Red Wine Vinegar – Brings a tangy kick that ties everything together. Apple cider vinegar or white wine vinegar works as a substitute.
Tomatoes – The star of the salad! Juicy, sweet, and refreshing. I love using heirloom tomatoes when they’re in season, but cherry tomatoes or even Roma tomatoes work great too.
Cucumber – Adds crunch and freshness. English cucumbers are my go-to because they’re seedless and less watery, but Persian cucumbers or regular garden cucumbers (peeled and seeded) also work.
Fresh Parsley – Gives a bright, herbaceous note. Flat-leaf parsley is ideal, but curly parsley will do the job too.
Fresh Cilantro – Adds that fresh, citrusy flavor that makes the salad pop. If you’re not a cilantro fan, just use extra parsley or swap in fresh mint for a traditional twist.
Cumin – The secret Moroccan touch that sets this salad apart. It adds warmth and depth without overpowering the freshness. If you don’t have cumin, you can try a tiny pinch of coriander or smoked paprika for a different vibe.
Sea Salt – Enhances all the flavors. Kosher salt or table salt work too—just adjust the amount.
Black Pepper – Adds a little heat and rounds out the seasoning. White pepper can be used if you prefer something milder.
Olive Oil – The rich base that brings the salad together. Extra virgin olive oil has the best flavor, but avocado oil is a good backup if that’s what you have.
Tips and Tricks for Success
- Macerate the onions – soaking them in lemon juice and vinegar first helps mellow out their bite.
- Seed the tomatoes – this keeps your salad from turning watery.
- Chill before serving – 20–30 minutes in the fridge helps the flavors come together.
- Make it yours – add roasted peppers, feta, or even avocado for a fun twist.
Step-by-Step Instructions
- Finely dice the onion and place it in the bottom of a salad bowl. Squeeze the lemon juice and add the red wine vinegar over the onion. Toss to coat and let sit while you prepare the rest.
- Cut the tomatoes in half across the equator. Use your fingers to scoop out the seeds and juices, then dice into ½-inch pieces. Place on top of the onions, but don’t stir yet.
- Dice the cucumber into ¼–½-inch cubes and layer on top of the tomatoes.
- Sprinkle with chopped parsley and cilantro.
- Add cumin, salt, and pepper over the herbs.
- Drizzle olive oil down the sides of the bowl.
- Toss everything together gently. Serve immediately or refrigerate until ready to serve, tossing again before plating. Adjust lemon juice, salt, or pepper if needed.
Final Thoughts
This cucumber tomato onion salad proves that simple ingredients can create bold, unforgettable flavor. The cumin adds just enough of a Moroccan twist to set it apart from other salads, and the freshness makes it the perfect side dish for almost anything—from grilled meats to cozy weeknight dinners.
Frequently Asked Questions
Yes! Just prepare the vegetables and keep the dressing separate until you’re ready to serve. Toss everything together right before eating. Leftovers taste amazing.
You can leave it out or substitute it with more parsley. The salad will still taste fantastic.
Absolutely. Apple cider vinegar or even white wine vinegar works well if that’s what you have on hand.
Recipe
Ingredients
- 8 ounces Red onion
- 2 Tablespoons Red wine vinegar
- 2 Tablespoons Lemon juice
- 1 pound English cucumbers
- 1 pound Tomatoes
- 2 Tablespoons Chopped parsley
- 2 Tablespoons Chopped cilantro
- 1 teaspoon Cumin
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- 3 Tablespoons Olive oil
Instructions
- Finely dice the onion and place it in the bottom of a salad bowl. Squeeze the lemon juice and add the red wine vinegar over the onion. Toss to coat and let sit while you prepare the rest.
- Cut the tomatoes in half across the equator. Use your fingers to scoop out the seeds and juices, then dice into ½-inch pieces. Place on top of the onions, but don’t stir yet.
- Dice the cucumber into ¼–½-inch cubes and layer on top of the tomatoes.
- Sprinkle with chopped parsley and cilantro.
- Add cumin, salt, and pepper over the herbs.
- Drizzle olive oil down the sides of the bowl.
- Toss everything together gently. Serve immediately or refrigerate until ready to serve, tossing again before plating. Adjust lemon juice, salt, or pepper if needed.
Video
Notes
- Macerate the onions in lemon juice and vinegar first—this softens their sharp bite and adds extra flavor.
- Always seed your tomatoes so the salad doesn’t get watery.
- Use English cucumbers if possible; they’re less watery and have fewer seeds.
- Chill the salad for 20–30 minutes before serving so the flavors meld together.
- Add the olive oil last, drizzling it around the sides of the bowl so it coats everything evenly when tossed.
- Taste before serving and adjust with extra lemon juice, salt, or pepper as needed.
- For extra flavor, add in roasted peppers, feta cheese, or even avocado.
Herlinda says
I love this recipe
KellyO says
Lots of chopping but it is worth it. Used all of the ingredients listed including the fresh lemon, cilantro, and parsley. My measurements may be off but this seems to be a forgiving recipe. The flavor is fresh and rich. We enjoyed this salad.
Elizabeth Marek says
Thank you so much!